Surf and turf is a main course that combines meat from the land (“turf”) with seafood from the sea (“surf”), typically featuring a steak paired with seafood such as lobster or large prawns. While lobster and filet mignon are a standard combination, variations include prawns, scampi or scallops, which may be steamed, grilled, or breaded and fried.
- 4 filet mignon steaks 150-200g
- 400g prawns(shrimp), peeled and deveined
- Salt, pepper, oil or butter as needed
- 60 ml white wine
- 30 ml white wine vinegar
- Small onion, finely chopped
- 2 egg yolks
- 200g butter, melted
- Tarragon, fresh or dried, optional
Béarnaise Sauce
- Cook wine, vinegar and onions in a pan over medium heat for 5-6 minutes until liquid is reduced to about 2 tbs.
- Blend with yolks then with motor running, slowly add hot melted butter. Stir in tarragon and season.
- Keep warm.
Surf and Turf
- Heat butter or oil over medium-high heat and sear the steaks for 3-4 minutes on each side for medium-rare.
- Adjust cooking time to desired doneness.
- Set aside and let them rest while cooking the prawns.
- In the same pan, melt butter and sauté the shrimp until pink and cooked through.
- Plate and serve with a drizzle of sauce and more onside.